How To Bake A Neopolitan Cheesecake

Neapolitan 

Cheesecake

Ingredients

• 1 1/2 cups of Oreo cookie crumbs
• 4 tablespoons butter

Chocolate Cheesecake

• 1 8-ounce package of cream cheese, room temperature
• 1/4 cup white sugar
• 3/4 cup semi-sweet chocolate chips
• 2 tablespoons butter
• 1 cup whipped cream (can be homemade or store bought)

Strawberry Cheesecake

• 1 8-ounce package cream cheese (room temperature)
• 1/4 cup white sugar
• 1 tablespoon strawberry extract
• 1 cup whipped cream (can be homemade or store bought)
• **red food coloring if you prefer

Vanilla Cheesecake

• 1 8-ounce package cream cheese (room temperature)
• 1 teaspoon lemon juice
• 1/4 cup white sugar
• 1 cup whipped cream (can be homemade or store bought)

Instructions

1. Melt 4 tablespoons of butter in 2 cup measuring cup. Add Oreo cookie crumbs and combine. Press crumbs into a 9-inch springform pan that has been sprayed or buttered. Use a glass or flat object to evenly press crumbs into bottom and sides of pan.

Chocolate Filling

1. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes.
2. While that is mixing, place chocolate chips in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
3. Pour chocolate into cream cheese mixture and beat on medium for about 30 seconds. Remove bowl from mixer and fold in whipped cream with spatula.
4. Once combined, pour chocolate cream cheese into springform pan.
5. Using spatula, carefully press the chocolate cream cheese down and towards the sides, ensuring it gets into every nook and cranny. You will want a flat, level layer of the chocolate cream cheese.
6. Place springform pan into freezer.
7. Clean out mixer bowl.

Strawberry Filling

1. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes. With mixer off, add in strawberry extract.
2. **If you want a deeper color, now is the time to add 1-2 drops of red food coloring.
3. Blend for 30 seconds on medium speed, then remove bowl from mixer.
4. Using rubber spatula, fold in whipped cream.
5. Place all strawberry cream cheese mixture into a plastic disposable pastry bag (16 inch works best) and cut off about 2 inches from top of bag.
6. Remove chocolate cheesecake from freezer.
7. Starting at the outer edge, pipe out the strawberry cheesecake in circles, moving in. The goal is to create an even and level layer of cheesecake over the chocolate cheesecake. If necessary, go back in with an offset spatula and even out layer.
8. Place cheesecake in freezer.

Vanilla Filling

1. In stand mixer combine room temperature cream cheese, sugar, and lemon juice, and blend on medium low for about 2 minutes.
2. Remove bowl from mixer and fold in whipped cream with a spatula.
3. Place all cheesecake mixture into pastry bag and cut off about a 2-inch tip.
4. Remove cheesecake from freezer.
5. Starting at the outer edge, pipe vanilla cheesecake on top of strawberry cheesecake. Move from the outside in. If necessary, go back in with an offset spatula and even out layer.
6. Place cheesecake in fridge for 1-2 hours or until ready to serve.

Matcha Cake

INGREDIENTS
2 large egg
1 cup flour
2/3 cup sugar
1/2 cup butter
1 tablespoon green tea powder (matcha)
 1/2 teaspoon baking powder

Method

1. 1-Cream butter in a bowl.
2. 2-Add sugar in the butter and mix well. Gradually add beaten eggs and stir well.
3. 3-Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture.
4. 4-Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes

BLackforest Cake Recipe

Ingredients

• 2 1/8 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs


• 1 cup milk

• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 (20 ounce) cans pitted sour cherries
• 1 cup white sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 3 cups heavy whipping cream
• 1/3 cup confectioners' sugar

    







            Method

1. 1-Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
2. 2-In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3. 3-Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
4. 4-Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
5. 5-Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
6. 6-With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
7.